Craving a breakfast treat that's both deliciously tangy and surprisingly healthy? Get ready to transform your morning with these irresistible Cranberry Whole Wheat Muffins that will make your taste buds dance and your body thank you! Imagine biting into a warm, moist muffin packed with bursts of tart cranberries and the wholesome goodness of whole wheat - a perfect balance of flavor and nutrition that'll have you coming back for more. Whether you're a health-conscious foodie or just looking for a crowd-pleasing breakfast option, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup fresh cranberries
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine whole wheat flour, all-purpose flour, baking powder, and salt. Whisk together to ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together sugar, milk, vegetable oil, and eggs until well blended and slightly frothy.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh cranberries, distributing them evenly throughout the batter.
- Using a cookie scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- For the most tender muffins, remember the golden rule: never overmix your batter! Mix just until the ingredients are combined to keep your muffins light and fluffy.
- Use fresh cranberries for the best flavor and texture. If using frozen cranberries, do not thaw them before adding to the batter to prevent color bleeding.
- To ensure your muffins rise evenly, fill each muffin cup about 2/3 to 3/4 full - this gives them room to expand without overflowing.
- For extra flavor, consider adding a sprinkle of raw sugar on top of the muffins before baking for a delightful crispy top.
- If you want to make these muffins ahead of time, they freeze beautifully! Simply wrap individually and store in a freezer bag for up to 2 months.
- For a more intense cranberry flavor, you can lightly chop the cranberries before folding them into the batter.
- Check your muffins a few minutes early - oven temperatures can vary, and you want to avoid overbaking, which can make them dry.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 30g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 35mg
